Flat Broke with Two Goats

by Jennifer McGaha

Pasta with Goat Cheese, Sun-Dried Tomatoes, and Broccoli •1/2 gallon whey •1 pound penne or bow tie pasta •1 crown of broccoli florets, chopped •1/2 to 1 bulb (not cloves) garlic, divided into cloves and crushed •2 to 4 tablespoons olive oil •2 tomatoes, chopped •1/2 cup chopped sun-dried tomatoes in oil, drained (reserve a tablespoon or two of oil) •1/2 cup Kalamata olives •1/2 cup chopped artichoke hearts in oil, drained •1/2 batch (about 1/2 cup) soft goat cheese, crumbled •Salt and pepper to taste Bring the whey to boil. Add pasta. Cook according to instructions, adding broccoli in the last 3 to 5 minutes of cooking. Drain. Sauté garlic in olive oil until fragrant. Add fresh tomatoes, and sauté for a minute or two. Stir in sun-dried tomatoes, olives, and artichoke hearts. Remove from heat, and add drained pasta and broccoli and goat cheese. Mix thoroughly. Season with salt and pepper to taste. If mixture seems too dry, add reserved oil from the sun-dried tomatoes.